Easy Vegan Banoffee Pie
Ingredients
The crust
-
2 ½
cups
pitted dates
-
1
cup
almonds
-
1
cup
rolled oats
-
1
tsp
vanilla
-
½
tsp
sea salt
-
2
tbsp
agave nectar
The filling
-
1
can
coconut milk
-
¾
cup
brown sugar
-
1
tbsp
vanilla
-
1
tbsp
peanut butter
-
2
tsp
arrowroot powder
-
2
tbsp
water
-
3
medium-sized
Chiquita Bananas
-
1
tsp
lime juice
The topping
-
3
medium-sized
Chiquita Bananas
-
1
tsp
lime juice
-
2
cups
vegan coco whip cream
-
¼
cup
shaved dark chocolate
Instructions
- Process almonds in a food processor until finely chopped.
- Add oats, dates, vanilla, sea salt, and agave to the processor and blend until a ball forms.
- Press the mixture into a cake tin to form the crust and refrigerate.
- In a pan, combine coconut milk, brown sugar, vanilla, and peanut butter, and bring to a boil.
- Simmer and stir for about 5 minutes, then add the arrowroot mixture and continue stirring until thickened.
- Slice 3 bananas and place them on the crust, drizzling with lime juice.
- Pour the caramel over the bananas and refrigerate for at least 2 hours to set.
- Before serving, top with additional banana slices, lime juice, coconut whipped cream, and shaved chocolate.
Nutrition Facts (estimated)
Servings
8 pieces
Calories
250
Total fat
10g
Total carbohydrates
36g
Total protein
4g
Sodium
50mg
Cholesterol
0mg
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